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Professional Cookery (Kitchen and Larder) City and Guilds Level 3 Diploma at South Downs College

Course description

Students aged under 19 who have completed level 2 VRQ in Professional Cookery qualification to Merit/Distinction level and have the skills both practically and theoretical to achieve the stringent criteria of this qualification.

Course content

The course is assessed over a one year period. During this time, students will be provided with practical learning supported by theory input in Kitchen/Larder and Desserts both preparation and cookery at Level 3.

Students will be encouraged and supported to participate in competition work.

Homework and self directed learning is essential for a successful outcome.

Entry requirements

Yes, VRQ 2 as above or NVQ Level 2 in Professional Cookery, and the appropriate prior academic achievement to be successful at this level.

Alternatively, you may have relevant work experience in this area.


Assessment will take place both in theory and practical areas through set assignments, short answer theory tests, observed practical assessments and culminating in one practical exam (synoptic test).

Future opportunities

  • Level 4 Foundation Degree in Culinary Arts
  • Employment in a Professional Kitchen


Further information

Students will complete a work placement as part of their course in the final term, this is likely to be in a prestigious establishment.

Initially candidates should have part time work to complement their activity at college which will be consolidated over a 2 day a week programme. It is extremely important that students consider carefully the content of course and its duration in terms of planning their careers and future.

Preparation and participation in the College’s presentation of gastronomic banquets will be required (this may be on another evening).

Students should be in employment relative to level of course, the College can assist in finding suitable work placements (as appropriate).

The College has excellent links with major Hospitality and Catering Organisations locally such as Hallidays, The Langstone Hotel and The Solent Hotel and nationally including The Royal Household, Chewton Glen, The Ivy, Le Caprice and D&D Restaurants and Exclusive Hotels. Students enrolled on Hospitality and Catering courses will also have the opportunity to work alongside guest chefs from top establishments, in the past these have included Heston Blumenthal, Marcus Wareing, Angela Hartnett, Phillip Howard, John Campbell, Peter Weeden, David Nicholls, John Williams, Matt Gillan, Allan Pickett, Andy Mackenzie and Mark Hix.

How to apply

If you want to apply for this course, you will need to contact South Downs College directly.

Last updated date: 09 May 2016

Key information